Re:What are the defining characteristics of the various regional BBQs?2012/10/31 11:39:34
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One way to differentiate the regional bbq is by the rubs, sauces and the wood used to smoke the meat. Back east being porkcentric the typical wood used is hickory. Being as plentiful as it is. Texas barbeque will use oak, pecan and or mesquite. Although many pitmasters will not use mesquite because it burns at a very high heat and can impart a nasty taste to the meat. The meat is typically beef. From brisket to prime rib and Kreiz of Lockhart does shoulder clod. Texas sausage tends to be of a courser grind and 75% beef and 25% pork. Kansas City bbq is very heavily sauced or can be dry but again they do lots of ribs. The Pacific northwest uses a lot of fruit wood for salmon and fish smoking.

Re:What are the defining characteristics of the various regional BBQs?2012/10/31 17:42:03
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Being Mid Atlantic, I don't know what defines Q in this area, when I opened up here, the only other BBQ joint within a 60 mile radius that I knew about was Famous Dave's in Frederick, Md., nuff said about them. I smoke whatever I want to, Brisket, Bone in Pork Butts, Baby Backs, Chicken, Pork Belly, Corned Beef. I have both East Carolina Vinegar sauce, and 7 other Tomato based sauces I've dreamed up. We don't sauce anything to any extent, we paint the ribs with a little squirt of our Old Fashioned sauce, same with the Chicken and Pulled Pork, no sauce on the Brisker or Pork Belly and nothing on the Corned Beef, we make a hot Mustard we get from Penzy's. It will blow your socks off. Since I opened, there have been more than a few BBQ's open within a 30 mile radius. My favorite is in an old blue truck in Frederick, although the only thing worth the drive is their Eastern Carolina Pulled Pork, serious hot Vinegar sauce mixed into the pork. Near my Costco so I stop every couple of months for a couple of sandwiches.

Re:What are the defining characteristics of the various regional BBQs?2012/11/01 00:20:59
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In central Texas, beans are fine. But, on the side only! Especially, those from Smitty's BBQ in Lockhart, Texas. But, no sauce, or plates. Just plastic knives, plastic forks for the beans, your fingers, butcher paper, and a few slices of white bread. And, (maybe) some hot sauce.

Re:What are the defining characteristics of the various regional BBQs?2012/11/11 00:00:21
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BBQ isn't a big thing here in Monterey (CA), but almost all of the existing restaurants add vinegar to their tomato-based sauces. In my opinion it goes well with the beef and chicken, not at all with pork. Blech!

Re:What are the defining characteristics of the various regional BBQs?2012/11/11 09:44:54
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Hepcat

What are the key defining characteristics of the various regional BBQs? How can the BBQ in Kansas City for example be differentiated from that of Memphis, North Carolina or Texas?

What are the key defining characteristics of specifically your own region's BBQ?

That is a very hard question to answer, because, once you get into the south, where BBQ is king, not only does it vary by region, but once in one of those regions, you'll find that there are small pockets of areas that do things differently.

Re:What are the defining characteristics of the various regional BBQs?2012/11/13 08:44:02
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Speaking of Kentucky, saw a BBQ show on the Travel Cannel this last weekend and they were showing a BBQ place in Kentucky that serves mutton exclusively. Now that's something I would like to try. Any of you out there had some of this and how is it?

Re:What are the defining characteristics of the various regional BBQs?2012/11/13 18:57:14
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Ate at Billy's BBQ in Lexington, KY when I lived there. It was pretty good, then again, I like mutton. Like it a lot in chinese food from the Beijing region. The BBQ was good, but not as good as really good pork BBQ. Billy's has been there for years and knows how to do it.